Salt Lake Meal Swapping's Note:
This comes from Jeanine SIL Renee. It is a favorite for an extra yummy breakfast.
My Private Note
Units: US | Metric
- 1If you want to make your own pie filling. Mix in 1 Tbs. cornstarch and 1/8 t. cinnamon in a sauce pan. From a 16 oz can of fruit (peaches, pears, apricots, cherries) stir in a little of the fruit liquid until smooth. Stir in remaining fruit and liquid. Cook over low heat stirring occasionally, until thickened, about 4 minuets. Freeze in a zippy.
- 2Mix together the Bisquick and 3 Tbs (not all 4) of sugar. Send in a zippy bag. With pie filling.
- 3To Serve: Preheat oven to 400°F Mix Bisquick with water, amount given is an estimate, pour in just enough to make drop biscuits. Open the pie filling and pour into a 1-quart casserole dish. Drop the biscuit mix around the edges, sealing them up from overflowing. Leave an opening in the middle with no biscuits on it so that the extra heat can escape the bottom. Sprinkle about 1 Tbs. of sugar on the biscuit mix. Bake until top is lightly browned, about 30 minutes.
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Nutritional Facts for Fruit Cobbler
Serving Size: 1 (148 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 232.2
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.8 g
- Cholesterol 0.4 mg
- Sodium 273.4 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 1.0 g
- Sugars 10.7 g
- Protein 1.9 g